Red Cabbage in Stout

Red Cabbage in Stout

Red Cabbage cooked in Stout works just as well cooked in cider or red wine according to preference.

Serves 8
Per serving 54 calories, 0.2% fat
Prep time 10 mins
Cook time 40 mins

Ingredients

1 kg red cabbage, finely shredded
1 cooking apple, sliced
1 tbsp dark brown sugar
1 vegetable stock cube
330ml Stout

Method

1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Place all the ingredients into a large bowl and mix well. Pour into an ovenproof dish and cover with foil. Bake in a preheated oven for 35 minutes until soft. Allow to cool.
2. Cover and store refrigerated until ready to use. Reheat in the same temperature oven for 20 minutes, covered.

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Recipe © Rosemary Conley Enterprises